This recipe for this simple, zesty and vibrant Castelvetrano Olive Tapenade comes from @TastyAZ on Insta
INGREDIENTS
1 cup Pitted Castelvetrano Olives 1 whole 10.6 oz jar, drained.
2 tablespoons pistachios unsalted
1/2 tablespoon capers
1 clove garlic
3-5 basil leaves torn
1/2 lemon juice and zest
3 tablespoons Renieris Estate Extra Virgin Olive Oil (500ml)
INSTRUCTIONS
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In a food processor add the olives, pistachios, capers, garlic, basil, lemon juice and zest.
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Pulse the ingredients 2-3 times until a rough paste forms.
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Add the olive oil and pulse another 2 times. The tapenade should have small chunks of olives and pistachio and not be completely smooth.
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Refrigerate in an airtight container until ready to use.
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Serve over crostini, crackers or enjoy with seafood or chicken.
